摘要
以猪耳为原料,经乳酸菌发酵加工西式火腿。借助国际通用的物性测定仪,通过单因子试验探讨了发酵猪耳西式火腿在加工过程中乳酸菌菌种配比对该产品的物性(包括硬度、弹性、咀嚼性、凝聚性、黏着性和脆性)、出品率、pH值以及感官品质的影响。结果表明:①以乳酸菌接种量15%,发酵24h计,当菌种-A和菌种-B按1∶1的比例组合时,产品可获得较理想的pH值和感官评分。②菌种配比对产品的物性有显著的影响,但无明显的规律,各物性之间也无明显的相关性。③发酵菌种配比对产品出品率没有显著的影响。
Using internationally used texture analyzer, through single-factor experiment, the sense quality, physical and chemical characteristics of the lactobacillus fermented pig＇s ears sandwich ham, including hardness, cohesiveness, springiness, chewiness, adhesiveness and fracturability, and its productive rate, pH value and sensory quality were researched in this thesis, with the purpose of providing some experimental basis for the development of the sandwich ham and developing a new way for the use of pig＇s ears. The results indicated： ①When bacterin-A：bacterin-B was 1：1, in the circumstances that the inoculum size was 15%, and the time of fermentation was 24 h, the products with more sarisfactory pH value and sensory quality could be obtained. ②The different ratio of lactobacillus strain had obvious effect on physical indexes of the product but without obvious rule and any relativity. ③The different ratio of lactobacillus strain had no obvious effect on productive rate.
出处
《中国食品学报》
EI
CAS
CSCD
2007年第2期75-80,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
猪耳
发酵
菌种配比
西式火腿品质
Pig＇s ears
Fermentation
Ratio of lactobacillus strain
Sandwich ham
Quality
